INSTRUCTIONS

PIE CRUST

1. Combine flour, sugar and salt in a large bowl. Add the diced or grated butter to the dry ingredients, and using your fingers rub in the butter until dough is crumbly but there are still some small visible pieces of butter. You can also use a pastry cutter or food processor for this step.
2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
3. Form the dough into a ball, then flatten into a disc. Place the dough in an airtight container or wrap in cling film and place in fridge for at least one hour, up to two days. Freeze the dough if not using within two days.

FILLING & BAKING

1. Remove the dough from the fridge and leave it at room temperature for 10-15 minutes to soften, if needed. Roll out the dough to a large circle on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
2. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper. Place the rolled out dough in the fridge while you prepare the filling.
3. Peel the apples if desired, but it’s absolutely not necessary. Core and slice the apples and place them in a medium bowl and add lemon juice. Gently toss until combined.
4. Remove the dough from the fridge and sprinkle cardamom over the it. Place the apple slices in a pattern, leaving a few centimeters of the edge free from filling (see video). Sprinkle the apples with 2 tbsp. sugar.
5. Fold the edges over the fruit and press gently to seal. Transfer the galette to the fridge or freezer for 10 minutes, meanwhile preheat the oven to 200°C (390°F).
6. Whisk together the egg and a pinch of salt in a small bowl. Remove the galette from the freezer, then brush the edges with the egg wash and sprinkle with 1 tsp. sugar.
7. Bake the galette for 30-40 minutes in the lower part of your oven or until crust is golden brown. While the galette is baking, heat apricot jam and water in a small saucepan. As soon as the galette comes out of the oven, gently brush the apples with the warm apricot mixture. You can also use warm honey to brush the apples if you don’t have apricot jam.
8. Let cool before serving. If you like eating your pie warm, reheat slices in the microwave or oven. Serve with whipped cream, vanilla sauce, ice cream or whatever you prefer!